If you want a sweet treat without heaping on the sugar, look no further than nutritionist Angela Dowden’s recipe for griddled bananas and blueberries.
Dowden says: “Bananas contain prebiotics which feed your good gut bacteria. Slightly less ripe bananas have more prebiotics than overripe ones.”
Griddled bananas with blueberries
Ingredients:
(Serves 4)
4 bananas, unpeeled
8tbsp fat-free Greek yogurt
4tbsp oatmeal or fine porridge oats
125g blueberries
Runny honey, to serve
Method:
1. Heat a ridged griddle pan over a medium-hot heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.
2. Transfer the bananas to serving dishes and, using a sharp knife, cut open lengthways. Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries. Serve immediately, drizzled with a little honey.
The Cortisol Fix Recipe Book by Angela Dowden is published by Hamlyn, priced £18.99. Photography by William Shaw. Available now.
